I've been a fan of Tilburg's dutch brown for some time, but at ten bucks a four pack it's a little expensive. That being said I'd like to come up with something similar. So, shooting from the hip, I threw this together as a starting point for perusal by those more experienced with recipe formulation than me. I'm shooting for a clean, rich malt-forward profile with dark fruit and caramel notes with a toasty edge.